Pumpkin Cake

Happy Halloween! So i’m still about the pumpkins this week. Whilst looking at what yummy things I could bake, I came across this pumpkin cake recipe on the BBC Goodfood website. This is very similar to carrot cake, its very scrummy and has lashings of cream cheese on which has to be a firm favourite.

This is also a very easy cake. Throw all the ingredients into a bowl and mix away, put into a tin and bake! Easy!

Ingredients for the cake

300g Self Raising Flour

300g Light Brown Sugar

3 teaspoons Mixed Spice

2 teaspoons Bicarb of Soda

175g Sultanas

4 Eggs

200g Melted Butter

Zest of 1 Orange and about 1 tbsp of its juice

500g Grated Pumpkin

Ingredients for the Cream Cheese frosting

200g Soft Cheese

85g Butter

500g Icing Sugar

Method

In a bowl put in your flour, bicarb of soda, sugar, spice and sultana, mix until combined.

Melt your butter and leave to cool slightly before adding in your eggs, orange zest and juice. Add this mixture to your dry ingredients and stir in your grated pumpkin. That’s it! So very easy and quick to do

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Pour into a tin, or silicon tray which I used on this occasion and bake on 180°C/350°F/Gas Mark 4 for about an hour or until cooked through.

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Leave the cake to cool throughly before frosting. To make the cream cheese frosting, cream the butter until soft and add in the icing sugar. Once mixed this will look almost like breadcrumbs, add in the cream cheese until combined. This should make the frosting more on the runny side, this is fine as you should still be able to pipe. If you find it too runny to pipe, add in a tad more icing sugar to thicken it up.

This is a lovely cake, and perfect to use up any left over pumpkin you may have. Give it a go and enjoy!

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